Macaroni and Cheese Stew Recipe
Just plain healthy recipe...
Macaroni and Cheese Stew is a depression food, passed down through generations. You may never eat boxed mac and cheese again! See also: Pasta Power Q and A.
2 cups elbow macaroni
1-1/2 cup 2 percent milk
1-1/2 tablespoon cornstarch
1/2 pound reduced-fat Velveeta cheese, cut in cubes
Bring 4 cups of water to a boil in a medium-size saucepan. Add elbow macaroni and continue boiling for six minutes.
While noodles are boiling, add cornstarch to the cold milk in separate saucepan and bring to a boil on the stove, stirring continuously. (An alternative is six to eight minutes on high in microwave, stirring every 60 seconds).
When sauce has thickened, remove from heat.
Add Velveeta and stir until smooth. Add the cheese sauce to the drained macaroni.
Yield: 4 servings
Serving size: 1/2 to 2/3 cup
Calories: 392; Total Fat: 9g; Cholesterol: 19mg; Carbohydrates: 63g; Protein: 19g; Sodium: 485mg